I’m not sure whether you’ve realised but ever since I started writing these recipes, my obsession with desiccated coconut has become apparent. Now that my mother has sent her locally famous impossible pie recipe with me, along with her passion fruit muffin recipe, it has become clear that the desire to infuse every sweet dish with coconut is genetic.
Mum started making impossible pie in the 80s. I’m not sure where she first got the recipe, but it has been a mainstay dessert ever since. When I asked her why it was called “impossible pie”, she said, “It’s easy to make, it’s impossible to go wrong!”.
It is basically a pastry-less custard tart on steroids but it’s definitely firmer than the slimy, yellow wobblers you often find in Australian bakeries. If you make this one, do let me know if you found it impossible to go wrong.
Impossible pie
Ingredients
4 eggs
500ml/2 cups milk
125g/1/2 cup SR flour
180g/3/4 cup sugar
250g/1 cup desiccated coconut
1 teaspoon vanilla
1 cup sultanas
Nutmeg to garnish
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease a 23 cm pie dish.
- Place all ingredients except sultanas in a blender. Blend for 1-2 minutes until all ingredients are well combined.
- Pour into prepared pie dish and sprinkle sultanas throughout the mixture.
- Sprinkle nutmeg on top and bake for approximately 40 minutes or until custard is set. You can also use cinnamon on top and sprinkle some sugar – if you do sprinkle sugar on top, check it regularly in the oven as sugar burns really easily.